Restaurant Worthy Stir-Fry

take out without the price tag

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I am a “measure with your heart” kind of person, but I carefully weighed these out for those of you who need specific ingredient amounts! This is soy free, using coconut aminos (which I actually prefer to soy sauce). If you use soy sauce please let me know how it turns out. You may use less soy sauce to start with so it’s not overpowering.

Time: 45 minutes

Serves: 6 adults

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Ingredients:

• 2.5lbs or 5 large chicken breasts, cubed
• 3 cups dry Jasmine rice, cooked according to directions
• 2C Coconut aminos, divided
• 1/2C Coconut sugar (brown sugar would also work)
• 3T Rice vinegar, divided
• 1/4C + 2T Sesame oil, divided
• approx 3/4C Stir fry oil (or a sunflower/olive oil blend), divided
• 1t Umami seasoning
• 3 Eggs
• 8 cups broccoli florets, steamed
• 2 cups chopped baby carrots, steamed

Instructions:

Prep

1. Start by cooking the rice as stated on the package you can even do this the day before, just fluff it before refrigerating. You’ll also steam the vegetables before beginning or while the chicken cooks.

2. Crack eggs into a bowl and scramble them.

3. In a small bowl, stir together 2/3C coconut aminos, 1T rice vinegar, 2T sesame oil, 2T stir fry oil.

4. Heat the oven to the lowest temp it has, usually 150 F.

Cook the Chicken

5. In a large skillet or wok, heat a few tablespoons of stir fry oil.

6. Cook diced chicken over medium-high heat until lightly browned, stirring often. Add the sauce mixture from Step 3 and stir to combine. Cook until a few pieces temp above 165 F.

7. Remove from pan, cover with foil, and place in the warmed oven. Turn the oven off.

Cook the Broccoli

8. Heat a little oil in the pan and cook pre-steamed broccoli until lightly brown. Sprinkle lightly with salt as you cook.

9. Remove from pan and set aside into a warm oven.

Cook the Carrots

10. Heat a little oil and add the pre-steamed carrots. Cook, stirring often until fork tender.

11. While the vegetables are cooking, stir together 1 1/3C coconut aminos, 1/2C coconut sugar, 1/4C sesame oil, 1/4 stir fry oil, and 2T rice vinegar together in a bowl. Set this aside.

12. Remove from pan and set aside into a warm oven.

Cook the Rice

13. Add a little oil to the pan and heat. Pour in the eggs and cook, not letting them brown.

14. Dump the rice into the pan or wok and stir.

15. Pour the mixture from Step 11 over the rice and mix. Sprinkle the umami seasoning on top. Stir it often, letting it sit in between to brown on the bottom. Be sure the sauce is fully incorporated into the rice and eggs.

16. I like to serve these in separate bowls, family style. Garnish with yum yum sauce if you like (this one is not soy free, so I skipped it and it was delicious!)

Enjoy!

Making stir fry for dinner? Please tag me! I would love to see!